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Topic: Final gravity and moutfeel (Read 1724 times)

If you check your final gravity with a hydrometer, then the reading describes the density of the beer, right? Does density correlate with mouthfeel? If so, imagine you have two beers, both finishing at 1.012, but one had a starting gravity of 1.045 and the other was 1.065. Would these beers basically have the same mouthfeel?

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I would say that gravity is only part of it. Mouthfeel is affected by ingredients like oats, flaked barley, rye or differing amounts of hops as well as the degree of carbonation and probably much more.

For two identical recipes that finish at different gravities, and are carbonated to the same level, then I'd imagine that there would be some correlation between mouthfeel and gravity. Otherwise, there are too many other factors at play. Mort's example of a Saison is a perfect example. WY3711 will finish in the low single digits, but has a remarkably full (but not heavy), juicy mouthfeel. Flaked barley or oats in a stout is another example of adding body without gravity points.

FG is really only useful information within the context of a particular recipe.

Yeast and fermentation play a role as well. I'm always chasing a particular mouthfeel I get from certain Belgian and English ales. That's part of the obsession I suppose.

for sure. I had the Diue de Ciel wit beer a year ago and have been trying to get the silky mouthfeel ever since. I can't seem to get it with flaked adjuncts alone which leads me to believe it's in part the yeast. Course now I can't find that beer around here anymore so I can't steal the yeast!

"The body of a beer is characterized as its fullness, viscosity, or thickness on the tongue and palate;descriptors range from watery or characterless to satiating or thick. Body is a component of mouthfeel,which encompasses physical sensations such as astringency, alcoholic warmth and carbonation; thecombination of all those components determines how the beer stimulates the palate. The body isdetermined by the levels of dextrins and medium-length proteins. Lack of dextrins is caused by lowsaccharification temperatures, excessive use of adjuncts or by highly attenuative yeast strains. A lowprotein level may be caused by excessively long protein rests, excessive fining or the addition of largeamounts of fermentable sugars. Light body is appropriate in American light lagers and lambics, but notin strongly malt-accented styles such as barleywines, Scotch ales, and doppelbocks."

"The body of a beer is characterized as its fullness, viscosity, or thickness on the tongue and palate;descriptors range from watery or characterless to satiating or thick. Body is a component of mouthfeel,which encompasses physical sensations such as astringency, alcoholic warmth and carbonation; thecombination of all those components determines how the beer stimulates the palate. The body isdetermined by the levels of dextrins and medium-length proteins. Lack of dextrins is caused by lowsaccharification temperatures, excessive use of adjuncts or by highly attenuative yeast strains. A lowprotein level may be caused by excessively long protein rests, excessive fining or the addition of largeamounts of fermentable sugars. Light body is appropriate in American light lagers and lambics, but notin strongly malt-accented styles such as barleywines, Scotch ales, and doppelbocks."